BBQ with class

My wife gave me a “Big Green Egg” BBQ for my birthday one year. They’re a little difficult to use if you don’t have a stand to bring it to table hight. I looked on their web site for different stands they might have available and saw a pine table with a hole in one end for the egg. I thought “I can do that”, so I went to the local lumber yard to see if they had anything nicer than pine to use. They had mahogany decking on sale. I also had some pieces of granite laying around the yard and decided to use one for an inlay. After adding wheels on one end, retractable handles on the other and a propane tank holder for my 2 burner Coleman (the egg is charcoal) I ended up with a table worthy of a Big Green Egg.

Bill: If you’ve already been thinking about it, you should get one. They’re great! I’ve even roasted turkeys in mine. I start them uncovered at about 500 degrees (it comes with a thermometer) uncovered for the first 20 minuets then drop it down to 350 and put the cover on. And allow for 15 minuets/pound, not the usual 20. This thing is FAST! A couple small oak or alder scraps on the coals before putting the lid on is a nice touch too.

Rik: Surprisingly, the lid gets quite hot but the lower section doesn’t. At the bottom it doesn’t even get warm. The ceramic body is a great design.